I remember the first time I made this chili—it was a brisk fall afternoon, and the air had that unmistakable crispness that just begs for something warm and hearty. I was hosting a last-minute game day party for a few friends and had little time to prepare. I needed something that would not only satisfy a group of hungry football fans but also warm our souls as the temperature dropped outside. That’s when this world-best chili recipe came to the rescue.
Growing up, chili was always a comfort food in our house. My mom had her version, and my grandmother had hers—each with its own twist. But for me, this recipe brings together the best of both worlds. I’ve added a few of my own touches, like the sweetness of maple syrup, which pairs beautifully with the smokiness of paprika and the richness of ground beef. It’s that balance of savory and sweet that makes this chili stand out every time. I always remember my grandmother telling me, “A chili isn’t just about the spice; it’s about the warmth it brings to those who share it.”
One year, I took this recipe with me on a road trip to the Southwest, and I can tell you, it held up even against the chili masters down there! There’s something magical about a simmering pot of chili; it brings people together, whether you’re around a campfire, in a cozy kitchen, or gathered in front of the TV for game day.
What I love most about this recipe is its versatility. You can serve it with a variety of toppings—my personal favorite is a generous handful of Fritos, which adds that perfect crunch alongside gooey cheddar and fresh green onions. It’s a crowd-pleaser that you can make your own. And the best part? It only takes 45 minutes from start to finish. Perfect for those days when you want to spend more time with your guests and less time in the kitchen.
So whether you’re hosting friends or just looking for a comforting meal to enjoy with your family, this world-best chili will surely hit the spot. Trust me, after one bite, you’ll see why I call it that.
Preparing World’s Best Chili
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Ingredients
- 1 lb. ground beef (preferably 15% fat)
- 1/2 medium yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1 can (15 oz.) pinto beans, rinsed and drained
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) tomato sauce
- 1 can (15 oz.) diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth (or substitute with chicken broth or water)
- Shredded cheddar cheese (for garnish)
- Fritos (for garnish)
- Chopped green onion (for garnish)
Directions
- In a large stockpot, heat over medium-high and add the ground beef, chopped onion, and minced garlic. Cook for 7-10 minutes, breaking up the meat until browned and the onion softens.
- Once the beef is fully cooked, mix in the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup. Stir until everything is evenly distributed.
- Season with chili powder, garlic powder, ground cumin, smoked paprika, salt, and black pepper. Then, pour in the beef broth (or your chosen substitute) and stir again to blend all the flavors together.
- Raise the heat until the mixture comes to a boil, then lower the heat and let it simmer for 10-15 minutes, allowing the chili to thicken and the flavors to meld.
- Once ready, ladle the chili into bowls and top each serving with shredded cheddar cheese, a handful of Fritos, and some chopped green onion. Enjoy this hearty chili dish!
Storing Suggestion
Allow the chili to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Cooking Tips
For a deeper flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce. If you prefer a spicier kick, add diced jalapeños or increase the amount of chili powder. To make the chili vegetarian, swap out the ground beef for a plant-based ground meat substitute.
Serving Suggestions
This chili is best enjoyed with classic toppings like shredded cheddar cheese, Fritos, and chopped green onions. You can also serve it alongside a warm slice of cornbread or over a bed of rice for a heartier meal. A cold glass of lemonade or iced tea complements the dish well.
Ingredient Substitutions
If you don’t have beef broth on hand, chicken broth or water works well. For a lower-carb option, you can skip the beans or replace them with extra vegetables like bell peppers or zucchini. For dairy-free or vegan versions, omit the cheese or use a plant-based alternative.
Seasonal Variations
In summer, fresh tomatoes can replace canned diced tomatoes for a fresher taste. In colder months, add root vegetables like sweet potatoes or carrots for a heartier, winter-friendly chili.
Allergen Information
This recipe contains dairy (cheddar cheese) and gluten (Fritos). For a dairy-free version, omit the cheese or use a vegan cheese alternative. Fritos are gluten-free, but always check packaging for cross-contamination warnings.
FAQ:
Can I make this chili in a slow cooker?
Yes, you can prepare the ingredients in a skillet, then transfer them to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I make this chili spicier?
For extra heat, increase the chili powder, add crushed red pepper flakes, or include diced jalapeños in the recipe.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option and works well in this chili. You may need to add a little extra seasoning to boost the flavor.
How long does chili last in the fridge?
Chili can be safely stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.
Can I freeze this chili?
Yes, chili freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
What can I serve with this chili?
Cornbread, rice, or tortilla chips make great sides for chili. You can also serve it with a side salad or roasted vegetables for a balanced meal.
World Best Chili
Ingredients
- 1 lb. ground beef preferably 15% fat
- 1/2 medium yellow onion chopped finely
- 1 tablespoon garlic minced
- 1 can 15 oz. pinto beans (rinsed and drained)
- 1 can 15 oz. kidney beans (rinsed and drained)
- 1 can 15 oz. tomato sauce
- 1 can 15 oz. diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth chicken broth or water can be used
- shredded cheddar cheese
- Fritos
- chopped green onion
Instructions
- Heat a large stockpot over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook for 7-10 minutes until the beef is browned throughout.
- Next, incorporate the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup into the pot. Stir well to mix all the ingredients.
- Add the chili powder, garlic powder, ground cumin, smoked paprika, salt, and black pepper. Pour in 1 cup of beef broth and stir to combine all the flavors.
- Bring the chili to a boil, then reduce the heat to low. Let it simmer for 10-15 minutes to allow the flavors to meld and the chili to thicken.
- Serve hot, topped with shredded cheddar cheese, Fritos, and chopped green onion. Enjoy your homemade chili!
